Are you unsure what to do with kohlrabi? Mellow its radishy zing with a brown butter sauté and a little sage… then kick the flavor to the next level with hazelnuts and hot honey. With this Roasted Kohlrabi recipe, in less than 15 minutes, you’ll have a magnificent Meatless Monday entrée or a side for any day of the week.

What Parts of Kohlrabi Are Edible?

Kohlrabi is so versatile because you can use every single part of the plant. Often, you’ll see people using the bottom of kohlrabi which forms into a bulbous shape. You can eat this part raw or cooked but we recommend to remove the thick green or purple skin first since it won’t break down while cooking (and will be quite a textural surprise if you bite into the raw bulb). But, besides this bulb, you can actually use the leaves and stems as well. These greens can also be cooked or eaten raw depending on your preference. Other than the recipe below you can bring kohlrabi into your slaws, soups, salads, and just about anywhere else you would add vegetables.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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